Italian Grandma’s Sweet & Creamy Marinara Sauce
  • 6 Roma tomatoes
  • large red bell pepper
  • 16 oz ca of dice or crushed tomatoes
  • 2 Tablespoons olive oil
  • ¼ cup sugar
  • pinch of garlic
  • 2 Tablespoons fresh basil, minced
  • about ½ cup cream or half-and-half
  • penne pasta
  1. Scoop out the innards of about six Roma tomatoes. (Get rid of all of the seeds and wet stuff.)
  2. Do the same for a large red bell pepper.
  3. Put these fresh veggies in a food processor or blender and puree.
  4. Add a 16 oz. can of diced or crushed tomatoes.
  5. Add a couple of tablespoons of olive oil and ¼ cup of sugar. Mix.
  6. Put this tomato mixture in a skillet on the stove at a medium-high heat. Add a pinch of garlic.
  7. Let it simmer for about 30-45 minutes until most of the liquid has cooked out, and the color is deep red.
  8. When the mixture looks almost done, add a couple of tablespoons of basil. Simmer another couple of minutes.
  9. Add cream or half-and-half to your liking. The sauce should be a creamy consistency and light red in color. (You decide what tastes good.)
  10. Serve over penne pasta.
Recipe by Bombshell Bling at